I love Sundays.
It's a day of rest in our home.
We attend church . . . snuggle and nap . . . watch movies . . . play games . . . and take a break from our weekly routines.
One of my favorite Sunday afternoon activities is baking cookies. We enjoy them right out of the oven, even if it happens to be right before dinner. It's a Sunday tradition that I hope our kids remember into their adulthood.
My recipe for Extraordinary Chocolate Chip Cookies is a favorite Sunday bake, but I thought I would make something extra special over the weekend, since Valentine's Day is just days away . . . and white chocolate and macadamia nut cookies are one of my sweetheart's favorite cookies.
We enjoyed them right out of the oven with milk and Valentine inspired paper straws.
This recipe bakes up 72 yummy, golden, soft, and chewy cookies!
Ingredients
makes 72 cookies
1 ½ cups butter, room temperature
1 ¼ cups granulated sugar
1 ¼ cups packed brown sugar
1 ½ Tablespoon vanilla
2 eggs, room temperature
4 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 cups white chocolate chips
2 cups chopped macadamia nuts
Directions
Preheat oven to 350°F
In large bowl, beat butter and sugars until light and fluffy. Add vanilla and eggs and continue to beat until light
and fluffy. Mix in flour, baking soda and salt. Stir in white chocolate chips and nuts.
Refrigerate dough for up to an hour.
Refrigerate dough for up to an hour.
On ungreased cookie sheet, drop dough by tablespoonfuls or a
cookie/ice cream scoop 2 inches apart.
Bake 11 to 13 minutes or until light brown (centers will be
soft). Cool 1 to 2 minutes, and then remove from cookie sheet to cooling rack.
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